Mold-like appearance, intermediate flavor and aroma.

Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium candidum and brevibacterium linens, which need a neutral environment. Geotrichum candidum produces a thick, velvety surface cover with minimal enzyme activity. Due to its proteolytic and lipolytic activity, geotrichum candidum plays a significant role in the ripening process and greatly influences cheese appearance, structure and flavor.

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